Categories: Beef, Sandwiches

Ingredients

• 1 boneless chuck roast (3 pounds)
• 1 cup barbecue sauce
• 1/2 cup apricot preserves
• 1/3 cup chopped green or red pepper
• 1 small onion, chopped
• 1 T. Dijon mustard
• 2 tsp. brown sugar
• 12 sandwich rolls, split and toasted

Directions

1. Cut the roast into quarters; place in a greased 5-quart slow cooker.

2. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast.

3. Cover and cook on low for 6-8 hours or until meat is tender.

4. Remove roast and thinly slice; return meat to slow cooker and stir gently.

5. Cover and cook 20-30 minutes longer.

6. Skim fat from sauce. Serve beef and sauce on rolls

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